摘要
为探究不同地区马铃薯烘烤后食用品质的变化,选取江苏扬州、山东寿光、四川阿坝3个地区的马铃薯,经温度230 ℃烘烤35 min后,利用低场核磁、质构仪、色差仪等对马铃薯的水分含量、水分活度、水分迁移、碳水化合物、热量、色差、质构以及感官评价进行分析,并结合主成分分析法对3个地区的马铃薯烘烤后的食用品质进行综合评价.结果表明:阿坝马铃薯烘烤后的水分含量、水分活度、水分分布、色差、质构与感官评价均高于扬州马铃薯和寿光马铃薯.主成分分析发现所检测的18个品质指标可简化为2个主成分,累计方差贡献率为100％,阿坝马铃薯的综合得分高于寿光马铃薯和扬州马铃薯.因此,阿坝马铃薯烘烤后的食用品质及感官评价高于扬州马铃薯和寿光马铃薯.本研究为不同地区马铃薯产业加工和产品研发提供理论依据,也为不同地区马铃薯烘烤工艺提供参考价值.
Abstract
To explore the changes of edible quality of potatoes in different regions after baking,potatoes from Yangzhou,Shouguang and Aba were selected and baked at 230℃ for 35 minutes,water content,water activi-ty,water migration,carbohydrates,calories,color difference,texture and sensory evaluation of potatoes were analyzed by low-field nuclear magnetic resonance,texture analyzer,colorimeter and other instruments,and the edible quality of potatoes baked in three areas were comprehensively evaluated through principal component analysis.The results showed that the water content,water activity,water distribution,color difference,tex-ture and sensory evaluation of Aba potato were higher than those of Yangzhou potatoes and Shouguang pota-toes.According to principal component analysis,it was found that the 18 indices of baked potatoes could be simplified into two principal components,and the cumulative variance contribution rate was 100％.The com-prehensive score of Aba potatoes was higher than that of Shouguang potatoes and Yangzhou potatoes.There-fore,the edible quality and sensory evaluation of Aba potato baked were higher than those of Yangzhou pota-toes and Shouguang potatoes.This study provides theoretical basis for potato industry processing and product development in different regions,but also provides reference value for potato baking technology in different re-gions.
基金项目
江苏省文化和旅游重点实验室研究项目(203560133)
中餐非遗技艺传承文化和旅游部重点实验室开放课题(2022)(WLB2206)
川菜发展研究中心科研项目(CC21Z09)
NETL
NSTL
万方数据